Haloumi and Peach Kebabs (gf) (v)

These salty/sweet kebabs are simple to put together and get an added boost from the honey, crunchy dukkah and chilli flakes.

2 x 200-gram packets haloumi, each cut into 8 chunks

2 peaches, each cut into 8 chunks

olive oil sea salt and ground pepper

TO SERVE thick plain yoghurt and warm flatbreads (optional)

honey or maple syrup, chilli flakes, dukkah, fresh baby basil leaves

EQUIPMENT: 8 x 20cm thin metal skewers or wooden skewers soaked in water for 1 hour.

Thread the pieces of haloumi and peaches onto 8 skewers. Brush with oil and season with salt and pepper.

Cook on the barbecue grill for 2-3 minutes each side until the cheese is golden and the peaches begin to lightly char.

TO SERVE: Spread ½ a cup of yoghurt over the base of a serving platter, if using. Top with the kebabs, drizzle with honey or maple syrup and sprinkle with chilli flakes, dukkah and baby basil. Serve with flatbreads, if desired. MAKES 8 KEBABS